Processing of Innovative Ready to Fry Crackers from Penaeus japonicus

World Journal of Dairy & Food Sciences 7 (1): 66-73, 2012 ISSN 1817-308X IDOSI Publications, 2012 DOI: 10.5829/idosi.wjdfs.2012.7.1.61227 Processing of Innovative Ready to Fry Crackers from Penaeus japonicus K. Saritha and Jamila Patterson Suganthi Devadason Marine Research Institute, Tuticorin, India Abstract: Innovative value added product of prawn meat sago and rice crackers were developed and their nutritive and organoleptic qualities were analysed. The nutrients such as protein and lipid were higher in crackers. The spoilage indicators such as FFA TMA-N and TVB-N were slightly increased during the storage period and the increase was not exceeded the permissible limit. Microbial and organoleptic characters were good and crackers are safe and delicious for human consumption. Key words: Prawns Sago and rice crackers Qualities INTRODUCTION processed out of a Varity of fin and shell fishes. The technology for ready to eat food products preparation is Sea foods comprise of fin fishes, Crustaceans and now rapidly advancing in India. Large number of value mollusks are being used as a main protein source from added and diversified products used for export and time immemorial. Seafood is preferred throughout the internal market based on fish, shrimp, squid, cuttle fish, world and its consumption helps in maintaining a bivalves and minced meat from low priced as well as balanced nutrient Intake compatible with low fat diet. The farmed fishes [3]. Many ready to eat or ready to serve dietary guidelines published by USFDA and department products such as pickle [4], soup powder [5], wafers [6], of health and human service asks to eat less fat since flakes [7], cutlet, meat balls [8,9],chutney powder [10], more fat consumption reduce approximately 30-40 % Sauce and fish sausage are prepared from seafood s. energy intake [1]. Seafood is an excellent source of Value can be added to fish and fishery products protein, minerals and some vitamins but low fat, according to the requirement of various markets and cholesterol and sodium. products range from ready-to-serve heat and eat type The demand for seafood is being increased due products. to the increase in consumption rate by the increasing Shrimps are one of the favorite seafood s promoted world population and awareness on the nutritional by super markets. In India seafood processing units are qualities of fishery resources [2]. Food eating habit presently involved in processing different species of of the people is changing very fast particularly in recent Shrimps for export. Nila seafood Pvt. Ltd of Tuticorin times due to their Socio-economic improvement, processing eight species of prawns for the export market availability of new resources as food application of [11]. Production of value added products are labor enriched, prepared foods for the convenience of the intensive and do not require costly machinery and customers. Development of new products from new equipment. Thus most of the products can be produced sources becomes imperative to catch the taste of at a reasonable price in the country [12]. The objective of different people with different food habits. Crispy food the study is the development of innovative value added items are very common snack all around the world. In product such as crackers using prawn meat to increase south India, crispy food like chips made out of potato, the delicacy and nutritive value of the product based on banana and tapioca are very popular. Value addition and consumers benefit. diversification of processed seafood is an important need in fish processing. Value addition means any additional MATERIALS AND METHODS activity that changes the nature and presentation of the product thus adding value to it for sale. Present market Prawn, Penaeus japonicus (Fig. 1) was selected and trends are indicative of extensive growth in demand for were bought from fish landing center of Tuticorin, India ready-to-cook or ready-to-serve convenience products and brought to the laboratory in clean polythene bags. Corresponding Author: Jamila Patterson,Suganthi Devadason Marine Research Institute, Tuticorin, India. Tel: +91-461-2336488, Fax: +91-461-2325692. 66

Table 1: Ingredients and their quantity used for the preparation of seafood rice and sago crackers Ingredients Quantity Ingredients Quantity S.No. ----------------------- Seafood rice a crackers ------------------------ ------------------------Seafood sago crackers -------------------------- 1 Seafood powder 15g Seafood powder 15g 2 Rice flour 10g Sago 100g 3 Tapioca flour 5 g Rice flour 10g 4 Slightly grounded green chilly 2 Nos. Slightly grounded green chilly 2 Nos. 5 Broken cumin seeds 0.35 g Broken cumin seeds 0.35 g 6 Pepper powder 0.65 Pepper powder 0.65 7 Sesame seeds 2.5 g Sesame seeds 2.5 g 8 Food colour 0.5 g Food colour 0.5 g 9 Asafoetida powder 0.180 Asafoetida powder 0.180 10 Salt to taste Salt to taste green chilly, pepper powder, broken cumin seeds, Asafoetida, sesame seeds, salt and food colour were added and cooked with continuous stirring to prevent lump formation. If water is necessary, required amount of boiled water was added and cooked until it became a semi solid material. The cooked semi solid matter was poured with a table spoon on a wetted white cotton cloth in small rounds and sun dried. The dried crackers were removed from the cloth by sprinkling water on the other side of cloth. The removed crackers were sun dried properly by placing on stainless steel plates. The well dried crackers were stored in air tight polythene bags until fried for Fig. 1: Penaeus japonicus consumption. The unfried and fried seafood rice crackers are shown in Fig. 2. The prawns were washed, deheaded and body shells were removed and the edible meat were separated and washed Method of Preparation of Sea Food Sago Crackers: in potable water to remove dirt. The edible portions were Required amount of sago was soaked in water for 6 hours. dried in hot air oven at 80 C and powdered. The powders The rice was soaked in water for 4 hours in the previous were packed in polythene bags used for biochemical and day evening and then grinded and fermented for over microbiological analysis and preparation of crackers. night. The soaked sago was cooked in little fire with continuous stirring. Fermented rice flour was added with Preparation of Crackers: Two types of Crackers sago and mixed well and cooked with continuous stirring. such as seafood rice cracker and Seafood sago crackers The dried prawn powders was mixed with little water and were prepared using the prawn meat adding with some added with the mixture of rice and sago and cooked with agro products. The ingredients used for the preparation stirring. Then half grounded chilies, cumin seeds, pepper of the both crackers and their quantity are listed in powder and asafoetida powder, salt and food color were Table 1. added and cooked with well by continuous stirring to prevent lumps until semisolid sago mixture formed. Then Method of Preparation of Sea Food Rice Cracker: The it was poured on a wetted white cotton cloth in small rice is soaked in water for 4 hours in the previous day rounds and sun dried. After proper sun drying, it was evening and then grinded and fermented for over night. removed from the cloth by sprinkling water on the other Fermented rice flour was mixed with little amount of water side of cloth. The removed crackers were well sun dried and cooked in low fire with continuous stirring. Then and stored in polythene bags. The dried sago crackers tapioca flour and dried prawn powders were mixed with were stored in air tight polythene bags until fried for little water and added along with fermented rice flour and consumption. The un fried and fried seafood rice crackers cooked with continues stirring. To this, slightly grounded are presented in Fig. 3. 67

Fig. 2: Un fried and fried seafood rice crackers Fig. 3: Un fried and fried seafood sago crackers Biochemical Characteristics: The crackers were to a taste panel of 6 to 8 members and the overall powdered and protein content was estimated by following acceptability was determined by using hedonic Lowry s method [13] and the lipid content by using scale [19]. The organoletic score of both fried gravimetric method [14]. The spoilage indicators such as crackers were rated as 9 for excellent. Products scores Moisture, Free Fatty Acid (FFA), Tri Methyl Amine 6 were considered as good and below 5 as poor or Nitrogen (TMA-N) and Total Volatile Base Nitrogen unacceptable. (TVB-N) were analyzed during the storage period. The moisture content of both the crackers was calculated by RESULTS drying the samples in a hot air oven for two days. FFA content was measured by using titrimetric method [15]. The prawns and their value added products The estimation of TMA-N and TVB-N content in the such as seafood rice and sago crackers biochemical sample were carried out using Conway s micro diffusion parameters such as protein and lipid contents method [16]. were assessed and the results are presented in The microbiological characteristics such as Total figures 4 and 5. Plate Count (TPC) were enumerated by the APHA method Protein value of raw meat was 27.65% and the [17] using Plate Count Agar and Total Fungal Count protein content of sago cracker increased slightly to 32% (TFC) were done by the APHA method using Potato while seafood rice cracker showed much higher protein Dextrose Agar [17]. Pathogenic bacteria like Escherichia content, 43.75% (Fig. 4). Higher percentage of protein in coli, Salmonella and Vibrio were enumerated by seafood rice cracker may be due to the additional following the method of USFDA [18]. ingredient tapioca flour. The lipid content of the prawn meat was 4.37% while that of seafood rice and sago Organoleptic Characteristics: The organoleptic crackers, it was 4 and 3.9% respectively. There is no characteristics of both the crackers were found detectable increase in lipid value in both types of out by frying the crackers in edible oil and serving crackers. 68

Percentage 45 40 35 30 25 20 15 10 5 0 Meat poder Protein Seafood Rice cracker Seafood Sago cracker Fig. 4: Protein content of raw meat, sea food rice and sago crackers Percentage 4.4 4.3 4.2 4.1 4 3.9 3.8 3.7 3.6 Raw meat Lipid Seafood rice crackers Seafood sago crackers Fig. 5: lipid content of raw meat, sea food rice and sago crackers Table 2: Qualities of seafood rice and sago crackers Seafood rice cracker Seafood sago cracker ------------------------------------------------------ ---------------------------------------------------- S.No. Parameters Initial After 30 days Initial After 30 days 1 Moisture 0.1 0.2 0.2 0.4 2 FFA (%of oleic acid) 0.02 0.38 0.10 0.62 3 TMA-N (mg%/100g) ND 4.05 ND 5.02 4 TVB-N (mg%/100g) 2.20 6.74 3.20 6.79 Table 3: Organoleptic analysis of seafood rice and sago crackers (Initial) Organoleptic parameters --------------------------- Seafood rice crackers ------------------------------- ---------------------------- Seafood sago crackers ---------------------------- Appearance 9 8.5 7.5 8 7 9 9 9 7 9 8 7.5 8.5 9 9 9 Colour 8 7 8 9 7.5 8 8 7 7 9 8 8.5 9 8 8 9 Odour 8 8 8 9 8 9 8 8 7 8 8 8.5 9 8 8 8 Taste 9 9 9 9 8 7 9 8 8 9 8 7 9 9 9 9 Texture 9 9 9 7 9 8 9 9 7 9 8 8 9 9 9 9 Flavour 8 8 7.5 9 8 6 8 9 7 9 8 8 9 8 8 9 Overall Acceptability 9 8 9 9 8 8 9 9 7 9 8 8.5 9 9 9 9 Table 4: Organoleptic analysis of seafood rice and sago crackers after 30 days of storage Organoleptic parameters --------------------------- Fresh seafood rice crackers---------------------------- -------------------- 30 days stored Seafood sago crackers -------------- Appearance 9 8.5 7 8 7 9 9 9 7 9 8 7.5 8.5 9 9 9 Colour 8 7.5 8 8 7 9 9 7 7 9 8 8.5 9 8 8 9 Odour 8 8 8 8.5 8.5 9 9 9 8 8 7 8.5 9 8 8.5 9 Taste 9 9 9 9 8 7 9 8 8 7.5 9 7 8 9 9 9 Texture 7 8.5 9 7.5 9 6 9 9 7 8.5 9 8 8.5 9 9 9 Flavour 8 8 7.5 9 8 6 9 9 7 9 8 8 9 8 8.5 9 Overall Acceptability 9 8.5 9 9 8 9 9 9 7 9 9 8.5 9 9 9 9 69

Microbiological analysis was done for prawn meat The lipid content of sea food rice and sago crackers powder, seafood rice and sago crackers. The Total Plate was slightly less than that of prawn meat powder because Count (TPC) was noticed only in prawn meat powder and no other lipid source was added as ingredient while it was 35 CFU/g. The TPC in both the crackers were very preparing crackers. The slight decrease in lipid content low and it was expressed as TLTC (Too Low to Count). observed may also due to lipid oxidation and dehydration. The Fungus was totally absent in raw prawn meat, sea This result is agreed with the earlier work in dehydrated food sago and rice crackers. Presence of pathogens such ribbon fish which reveals there was an increase in lipid as Salmonella, Vibrio and E.coli were analyzed. E.coli oxidation during storage [20]. was detected in the prawn meat powder only whereas in Protein content of the prawn meat was 27.65% where the seafood rice and sago crackers it was absent. The as it increased in seafood rice cracker (43.75 %) and in qualities of seafood rice and sago crackers were analyzed seafood sago cracker (32 %) and this increase was due to initially and after one month storage in air tight plastic ingredients such as tapioca flour, rice flour and sago. The covers and the results are presented in Tables 2. protein value of the gastropod Pleuroploca trapezium The initial moisture content of rice cracker was 0.1% was 10.28 % but the meat balls prepared using same and after 30 days it slightly increased to 0.2%. In the case gastropod meat with corn flour and potato had 16.044 % of sago cracker, the initial moisture was 0.2% and after 30 of protein and it was mainly due to the ingredients used days of storage it increased to 0.4%. for the preparation of the meat balls[21]. In the case of The Free Fatty Acid (FFA-% of oleic acid) in seafood octopus meat balls prepared adding Bengal gram flour and rice cracker was 0.02% and after 30 days storage it smashed potato had slightly higher protein, lipid content increased to 0.38%. In the case of seafood sago crackers, due to the ingredients [22]. FFA was 0.1% and it increased to 0.62% after 30 days of The Free Fatty Acid content of seafood rice and sago storage. crackers increased during storage. High level of free fatty Tri Methyl Amine-Nitrogen (TMA-N) and Total acid is an indication of microbial spoilage activity. The Volatile Base Nitrogen (TVB-N) were analyzed to know acceptable limit of Free Fatty Acid in seafood is about 0.5- the extent of spoilage. Initially there was nil TMA-N in 1.5% [23, 24]. In the present study, the FFA (%-of oleic seafood rice cracker and after 30 days of storage, it was acid) slightly increased during storage and also increase 4.05 (mg/100g). In the case of sago cracker it was initially was reported in fish fillets during storage [25] and these 2.20 and it increased to 6.74 (mg/100g). In both type of increase may be due to oxidation of the product during crackers, the spoilage indicator (TVB-N) was within the storage [26]. acceptable limit through out the storage period. In the TMA-N is often used as an index to asses the quality case of TVB-N also slight increase in both the crackers and shelf life of sea food products [27]. In the present during storage, but it was within the acceptable limit. study, the TMA-N was not detected in both types of Results of organoleptic characteristics in the initial crackers in the initial stage but it slightly increased after stage and after 30 days storage of the sea food rice and 30 days stage. The TMA-N production was dependent on sago crackers were given in tables 3 and 4. There were no the bacterial activity [28]. TVB-N comprises of TMA, remarkable organoleptic characteristic changes in both the DMA and ammonia and is produced by both bacterial and seafood crackers. All the organoleptic characteristics of endogenous enzymes [29]. TVB-N is one of the most both type of crackers remained within acceptable limits ammonia indices of quality universally. In the present initially and after 30 days of storage period. work, TVB-N values was found to increase after 30 days of storage but was well below the acceptable limit. The DISCUSSION acceptable limit of TMA-N for fishery products is 10-15 mg/100g [30] and TVB-N in fishes is 35-40 mg / 100 g [31]. The development of sea food in the form of meals, Moisture level of products also plays an important snacks, side dishes, dessert and so forth flew to new role in spoilage. Very less moisture content was observed heights in the beginning of late 1980s. In urban areas, due in both crackers which probably resulted in very low to the changes in the life style of people ready-to-serve bacterial load of the crackers. Microbial count of prawn and ready-to-cook convenience fishery products are in meat powder was 3.5 x 103 CFU/G, which was below the great demand. Sea food crackers is a popular prawn based microbiological quality parameter of 5, 00,000 TPC/g [32], processed product of china. whereas the TPC of rice and sago crackers did not exceed 70

the statistically acceptable limit of 25-2 50 [33] and thus rice, sago and other agro products. The nutritional quality expressed as TLTC (Too low to count). Fungal colony of the prawn crackers were higher than the prawn meat. was not observed in the entire sample. The presence of The spoilage indicators such as FFA, TMA-N and TVB-N different types of fungi in fish and fishery products was were slightly increased during 30 days of storage period reported [34] and the moisture content supports the but the increase was not exceeded the permissible limit. fungal growth[35]. But the low moisture content of both The microbial and organoleptic characters were good and the seafood crackers was very low which adequately crackers are safe for human consumption prevented the fungal growth. In prawn meat powder, 2/g E. coli colonies was observed which is below the quality ACKNOWLEDGEMENT parameter of 20/g [32] and pathogens Salmonella and Vibrio were absent in all the three samples. The absence Authors are thankful to the Director of SDMRI for of pathogens Salmonella and Vibrio in squid Sepioteuthis providing all facilities to carry out this work. lessoniana soup powder was reported earlier [5]. Seafood safety [36] does not approve presence of pathogens in REFERENCES sea food. Acceptability of fishery product is normally based on 1. Sagrant, 2001. Nutritional information. Sea grants the consumer s perception of the overall appearance, Seafood Technology http:// www. Ocean. Add. Edu color, odor, taste and texture of the product. Sensory / mas/ seafood/ nutrition info. Html. evaluation is defined as the scientific discipline used to 2. Emberg, J., B.G. Laursen, T. Rathjin and P. Dalgarrd, evoke measure analyzed and interpret reaction 2001. Microbial spoilage and formation of biogenic characteristics of food as perceived through the senses of amines in fresh and thawed modified atmosphere sight, smell, taste, touch and hearing [37]. All characters packed Salmon (Salmon salar) at 2 C. Journal of showed increase in organoleptic score with duration of Applied Microbiology, 92: 790-799. storage. In the case of seafood rice and sago crackers, the 3. Devadasan, 2003. Recent Advances in the products. appearance of odor, taste and texture and flavor had good 7th mareh 2003 CMFRI Cochin, pp: 9. sensory score and remained within the acceptable 4. Jamila Patterson and K. Ayyakkannu, 1997. condition. The prepared flakes using Chicoreous ramosus Pickled product from gastropod, Babylonia spirata. and Pleuroploca trapezium stored for a period of 120 Fishery Technology, 34(1): 45-48. days remained without any spoilage [38]. In the present 5. Ditty chacko, R., Emilin Renitta and Jamila Patterson, study, both seafood crackers were found to remain in 2005. Development of soup powder from squid good condition for a month. sepioteuthis lessoniana and shelf-life Assessment The sensory judgment of the products prepared from During storage in laminated packaging material. seafood was carried out by serving both products to the Journal of Food Technology, 3(3): 449-452. people and the overall acceptability was determined using 6. Jamila Patterson, M. Xavier Ramesh and hedonic scale of 1 to 9 [19]. Products with scores below 4 K. Ayyakkannu, 1995. Processing meat of were considered unacceptable. The delicacy, appealing Chicoreus ramosus in to pickle. Phuket Mar. Biol. appearance and long self life under the storage of the cent. Spec. Publ., 15: 17-19. cracker are found to be good and thus it can be used as a 7. Jamila Patterson, 1999. Utilization of gastropod meat new variety of ready-to-fry product to consumers. The for the preparation of flakes. Phuket Mar. Bio. Cent. sensory score for the horse conch, Pleuroploca Spec. Publ., 21(1): 257-260. trapezium meat ball decreased gradually during the 8. Felicia Shanthini and Jamila Patterson, 2005. storage period, but even after 10 months of frozen storage Processing of horse conch, Pleuroploca trapezium, the score were well above the acceptability limit of 5 [39]. (Fasciolariidae) meat into meat balls. Asian Fisheries Science, pp: 18. CONCLUSION 9. Jamila Patterson and C.J. Bindu, 2007. Development of meat balls from finfish, prawns and Innovative ready to fry product such as crackers mollusks: quality and sensory analysis. ltal. J. Food. were prepared using Penaeus japonicus meat powder, Sci., 2(9): 209-216. 71

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